Nothing can beat the flavour that a combination of fresh green coriander leaves, jade-coloured capsicums and green chillies has to impart. And when chicken is cooked in a thick gravy made out of this awesome trio, what you get is a delicious and lip-smacking dish that is surely a gourmet’s delight! I learnt this yummy green chicken recipe from my mother and till now, it has been a favourite with everyone who has tasted it. Do you wish to try it out? Read to know how you can prepare it easily with the most commonly available ingredients.
This green chicken recipe is a perfect way to enjoy your dinner. In fact, it tastes like a tangy, slightly sour, chicken pickle that is simply luscious. You can also modify the recipe as per your needs. For instance, if you want it really hot and spicy, which obviously enhances the flavour and taste of the dish, you may add 7 or 8 green chillies instead of 4! No matter what, enjoy this finger-licking green chicken recipe with your close one and get showered with accolades!
- Chicken(preferably boneless)- 500 grams, cut into 18 or 20 small pieces
- Fresh coriander leaves- 7 Or 8 bunches/approximately 2 cups, roughly chopped)
- Green capsicum- 2 (big)
- Green chillies- 4 or 5
- Egg- 1
- Vinegar or lemon juice- 1½ tablespoon
- Onion- 2 (medium sized)
- Ginger- one inch cube
- Garlic- 10 or 12 cloves
- Salt to taste
- Cooking oil- Two tablespoons
- water- 150 ml
- For garnishing, you may use an onion and a tomato.
- Clean the chicken pieces thoroughly and wash the vegetables in running water.
- Blend the capsicums, coriander leaves, onions, garlic, ginger and green chillies together into a thick and smooth green paste. Divide it into two equal halves and set them aside into two separate bowls.
- Add vinegar or lemon juice to one half of the paste and marinate the chicken for at least one hour. The paste in the other bowl will be required later on, while you cook the chicken.
- After an hour, crack an egg open and add the egg white as well as the yolk into the marinated chicken. Mix all the ingredients together with the help of a spoon or ladle.
- Heat cooking oil in a kadhai and pour the mixture into the kadhai.
- Cook it on medium flame for about fifteen minutes.
- Now into the kadhai, pour the paste of capsicum, coriander leaves, onion, garlic, ginger and green chillies that you had set aside.
- Cook for two minutes and add water.
- Cover the kadhai and cook for another 30 minutes on low flame. The chicken becomes tender and the gravy turns thick and yet, retains its lovely green colour.
- Garnish with onions and tomatoes to do away with the monotony of the green colour. This onion-tomato combination would also serve as a crunchy salad while you serve this delicious green chicken with roti or paratha.